Jelly type fermented bean curd and preparation method thereof

Abstract

The invention discloses jelly-type fermented bean curd and a preparation method thereof, and belongs to the technical field of processing of jelly-type fermented bean curd, and the preparation method comprises the following steps: S1, preparing the proportion of fermented bean curd primary pulp which comprises bean curd blocks and seasoning soup; and S2, adding the gel and the preservative which are proportioned into the bean curd puree, and stirring and mixing the mixture through a stirring device. According to the invention, the gel is added, the fermented bean curds are made into semi-solid jelly, and 5-50g of independent small packages are adopted, so that consumers can directly tear the packages to eat the fermented bean curds without tableware, the portability, hygiene and eating convenience of the product are remarkably improved, the fermented bean curds are particularly suitable for scenes such as travel, office and outdoor, and meanwhile, 0.01-0.1 part of preservatives (optional) are added, so that the fermented bean curds are more convenient to eat. And a pasteurization process at 70-85 DEG C is combined, so that the growth of microorganisms is effectively inhibited, the shelf life of the product is prolonged, meanwhile, the damage of high-temperature sterilization to flavor and texture is avoided, and the safe storage and transportation of the product at normal temperature are ensured.

Description

Technical Field

[0001] This invention belongs to the field of processing technology of jelly-type fermented bean curd, specifically a jelly-type fermented bean curd and its preparation method. Background Technology

[0002] With changing lifestyles and increased health awareness, consumers are increasingly demanding convenient, hygienic, and portable foods. Especially during travel, office work, and outdoor activities, people prefer small-packaged ready-to-eat foods that can be consumed directly without additional utensils. However, traditional fermented bean curd products are usually sold in bottles or cans, requiring utensils and being inconvenient to carry. Furthermore, due to its high moisture content and relatively open packaging, traditional fermented bean curd has a short shelf life at room temperature and is susceptible to microbial contamination, posing challenges to product safety and shelf life. Therefore, developing a new product that retains the unique flavor of traditional fermented bean curd while meeting the convenience requirements of modern life is particularly important. Summary of the Invention

[0003] The purpose of this invention is to provide a jelly-type fermented bean curd and its preparation method to solve the problems mentioned in the background art.

[0004] To achieve the above objectives, the present invention provides the following technical solution: a jelly-type fermented bean curd and its preparation method, comprising the following steps:

[0005] S1: Prepare the proportions of fermented bean curd base, which includes tofu cubes and seasoning broth;

[0006] S2: Add the prepared gelling agent and preservative to the tofu slurry and mix them using a stirring device;

[0007] S3: Use a heating device to heat the fermented bean curd mixture to melt the gelling agent;

[0008] S4: Cool the above mixture to below 40°C to form a semi-solid, frozen matrix;

[0009] S5: Inject the gelled fermented tofu into individual small packages, seal the packaged products, and sterilize the packaging bags using pasteurization.

[0010] As a further preferred embodiment of this technical solution, the following raw materials are included in parts by weight: 90-110 parts of fermented bean curd slurry, 2-8 parts of gelling agent, and 0.01-0.1 parts of preservative.

[0011] As a further preferred embodiment of this technical solution, the following raw materials are included in parts by weight: 100 parts of fermented bean curd slurry, 4 parts of gelling agent, and 0.02 parts of preservative.

[0012] As a further preferred embodiment of this technical solution: the gelling agent in step two is any one of several colloidal raw materials, including agar, carrageenan, pectin, and compound colloids;

[0013] As a further preferred embodiment of this technical solution: the heating temperature range for the fermented bean curd mixture in step three is 60-85℃;

[0014] As a further preferred embodiment of this technical solution: the pasteurization time for the packaging bag in step five is 10-20 minutes, and the finished fermented bean curd is packaged in portions of 5-50g each, with a semi-solid frozen texture.

[0015] Compared with the prior art, the beneficial effects of the present invention are:

[0016] 1. In this invention, by adding a gelling agent, fermented bean curd is made into a semi-solid frozen state and packaged in individual 5-50g packets. Consumers can directly tear open the packaging and eat it without utensils, which significantly improves the product's portability, hygiene, and ease of consumption. It is particularly suitable for travel, office, outdoor and other scenarios. At the same time, by adding 0.01-0.1 parts of preservative (optional) and combining it with pasteurization at 70-85℃, the growth of microorganisms is effectively inhibited, the product's shelf life is extended, and the damage to flavor and texture caused by high-temperature sterilization is avoided, ensuring that the product can be safely stored and transported at room temperature.

[0017] 2. In this invention, by using fermented bean curd slurry (containing tofu blocks and seasoning broth) as the base material, the traditional fermented flavor and nutritional components of fermented bean curd are preserved during the processing. At the same time, through gelation treatment, not only is the original flavor not destroyed, but the product is also given a bouncy texture similar to jelly, forming a novel taste, which meets consumers' demand for healthy snacks and innovative foods. Moreover, the range of gelling agents is wide: including agar, carrageenan, pectin or compound colloids, which can be flexibly adjusted according to different taste requirements and adapted to the development of various products. Attached Figure Description

[0018] Figure 1 This is a flowchart of a jelly-type fermented bean curd and its preparation method according to the present invention. Detailed Implementation

[0019] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0020] Example 1:

[0021] Please see Figure 1 As shown, the present invention provides a technical solution: a jelly-type fermented bean curd and its preparation method, comprising the following steps:

[0022] S1: Prepare the proportions of fermented bean curd base, which includes tofu cubes and seasoning broth;

[0023] S2: Add the prepared gelling agent and preservative to the tofu slurry and mix them using a stirring device;

[0024] S3: Use a heating device to heat the fermented bean curd mixture to melt the gelling agent;

[0025] S4: Cool the above mixture to below 40°C to form a semi-solid, frozen matrix;

[0026] S5: Inject the gelled fermented tofu into individual small packages, seal the packaged products, and sterilize the packaging bags using pasteurization.

[0027] It includes the following ingredients by weight: 90-110 parts fermented bean curd slurry, 2-8 parts gelling agent, and 0.01-0.1 parts preservative;

[0028] Further: Includes the following ingredients by weight: 100 parts fermented bean curd pulp, 4 parts gelling agent, and 0.02 parts preservative.

[0029] Example 2:

[0030] A jelly-type fermented bean curd and its preparation method, comprising the following steps:

[0031] S1: Prepare the proportions of fermented bean curd base, which includes tofu cubes and seasoning broth;

[0032] S2: Add the prepared gelling agent and preservative to the tofu slurry and mix them using a stirring device;

[0033] S3: Use a heating device to heat the fermented bean curd mixture to melt the gelling agent;

[0034] S4: Cool the above mixture to below 40°C to form a semi-solid, frozen matrix;

[0035] S5: Inject the gelled fermented tofu into individual small packages, seal the packaged products, and sterilize the packaging bags using pasteurization.

[0036] It includes the following ingredients by weight: 90-110 parts fermented bean curd slurry, 2-8 parts gelling agent, and 0.01-0.1 parts preservative;

[0037] Further: Includes the following ingredients by weight: 90 parts fermented bean curd slurry, 3 parts gelling agent, and 0.01 parts preservative.

[0038] Example 3:

[0039] A jelly-type fermented bean curd and its preparation method, comprising the following steps:

[0040] S1: Prepare the proportions of fermented bean curd base, which includes tofu cubes and seasoning broth;

[0041] S2: Add the prepared gelling agent and preservative to the tofu slurry and mix them using a stirring device;

[0042] S3: Use a heating device to heat the fermented bean curd mixture to melt the gelling agent;

[0043] S4: Cool the above mixture to below 40°C to form a semi-solid, frozen matrix;

[0044] S5: Inject the gelled fermented tofu into individual small packages, seal the packaged products, and sterilize the packaging bags using pasteurization.

[0045] It includes the following ingredients by weight: 90-110 parts fermented bean curd slurry, 2-8 parts gelling agent, and 0.01-0.1 parts preservative;

[0046] Further: Includes the following ingredients by weight: 110 parts fermented bean curd slurry, 5 parts gelling agent, and 0.03 parts preservative.

[0047] By transforming fermented bean curd into a new type of ready-to-eat, snack-like, and functional soy product, which has advantages such as simple processing, safety and hygiene, novel taste, portability, long shelf life, and ease of large-scale production, it helps to promote the modernization and upgrading of traditional fermented foods and expand their application prospects in the fields of snack foods, airline food, and children's complementary foods.

[0048] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A jelly-like fermented bean curd and its preparation method, characterized in that, Includes the following steps: S1: Prepare the proportions of fermented bean curd base, which includes tofu cubes and seasoning broth; S2: Add the prepared gelling agent and preservative to the tofu slurry and mix them using a stirring device; S3: Use a heating device to heat the fermented bean curd mixture to melt the gelling agent; S4: Cool the above mixture to below 40°C to form a semi-solid, frozen matrix; S5: Inject the gelled fermented tofu into individual small packages, seal the packaged products, and sterilize the packaging bags using pasteurization.

2. The jelly-type fermented bean curd and its preparation method according to claim 1, characterized in that: It includes the following ingredients by weight: 90-110 parts fermented bean curd pulp, 2-8 parts gelling agent, and 0.01-0.1 parts preservative.

3. The jelly-type fermented bean curd and its preparation method according to claim 2, characterized in that: It includes the following ingredients by weight: 100 parts fermented bean curd pulp, 4 parts gelling agent, and 0.02 parts preservative.

4. The jelly-type fermented bean curd and its preparation method according to claim 3, characterized in that: The gelling agent in step two can be any one of several colloidal raw materials, such as agar, carrageenan, pectin, and compound colloids.

5. The jelly-type fermented bean curd and its preparation method according to claim 4, characterized in that: In step three, the temperature range for heating the fermented bean curd mixture is 60-85℃.

6. The jelly-type fermented bean curd and its preparation method according to claim 5, characterized in that: In step five, the pasteurization time for the packaging bags is 10-20 minutes. At the same time, the finished fermented bean curd is packaged in portions of 5-50g each, and the texture is semi-solid frozen.

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